Ingredients:

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1/4 cup Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Gently pound the thickest part of the chicken breasts to an even thickness (about 3/4 inch or 2 cm) to ensure uniform cooking. Pat dry thoroughly.
  2. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
  3. Place chicken and marinade in a zip-top bag or shallow dish. Massage to coat thoroughly. Refrigerate and marinate for at least 30 minutes, up to 4 hours.
  4. Preheat the grill to Medium-High heat (around 400°F / 200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
  5. Remove chicken from marinade, allowing excess to drip off. Place breasts directly over the hottest part of the grill (direct heat). Grill undisturbed for 3–4 minutes until deep grill marks appear.
  6. Flip the chicken. Move the breasts immediately to a cooler section of the grill (indirect heat) or reduce the heat to Medium-Low. Cover the grill.
  7. Continue cooking, turning occasionally, until the internal temperature, checked with an instant-read thermometer, reaches 160°F (71°C).
  8. Immediately remove chicken from the grill when it hits 160°F. Tent loosely with foil and rest on a cutting board for 5–10 minutes. This carryover cooking will bring the internal temperature safely up to 165°F (74°C) and ensure maximum juiciness.
  9. Slice against the grain or serve whole. This perfectly grilled chicken breast is now ready for your meal.